Pumpkin Loaf

I love mornings! I always find I am most productive before noon, after that I turn into a pumpkin. The other morning my son woke me up earlier than usual. Like a typical baby, he woke the household, ate, and went back to bed. This left me wide eyed and twirling my thumbs at 7:30am. So I cleaned out the fridge...of all things to do this was top of my list. As I was throwing out last weeks leftovers I came across my leftover pumpkin puree from my pumpkin roll. Time to bake! I abandoned the fridge and headed to my bookshelf to find my pumpkin loaf recipe. I knew the recipe yielded two loafs which was perfect for the two sets of grandparents.

My son's room is just a short distanced from our kitchen so I didn't want to turn on the electric mixer just yet. He really isn't a light sleeper but when I start a project I really don't want to wake him. I got out my big mixing bowl, a whisk, and rolled up my sleeves. In went the dry ingredients, than the wet ingredients, and into the oven. Soon my whole home smelled like the delicious scent of pumpkin and I got back to the cleaning out the fridge.

Enjoy!

Pumpkin Loaf

Adapted from: Best of Bridge Volume 1

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 2 cups pumpkin, canned
• 2 cups white sugar
• 4 eggs
• 1 1/4 cups oil

• Preheat oven to 350 degrees
• Mix dry ingredients in a bowl. Make a well in center.
• Add the remaining ingredients and stir just enough to mix
• Pour batter into two greased loafed pans
• Bake for 1 hour